Poblanos Rellenos with Enchilada Sauce

This dish is clearly a family favorite. The layers of flavor with a bit of spice is so enticing it will keep you coming back to this recipe time and again. Enjoy!

THE TWIST

Each poblano pepper by itself is only 48 calories, making it a low calorie but nutrient dense food. It is high in fiber, low in fat and chock full of nutrients! Combined with the filling, these peppers contain 25 grams of protein, 50% of the daily requirement! Rich in  vitamins A and C, poblano peppers help to prevent cell damage, cancer, and diseases related to aging as well as support immune function while also reducing cellular inflammation. These peppers contain vitamin K which strengthens bones, promotes proper blood clotting and protects cells from oxidative damage. They also contain lutein which has been shown to reduce the risk of macular degeneration, an age-related vision disorder that causes blindness.

POBLANOS RELLENOS WITH ENCHILADA SAUCE

6  poblano chile peppers
1 large red onion, diced
2 cups chopped seitan
8 oz. non-dairy cream cheese (Tofutti)
2 T yellow miso
2 T taco seasoning
1 cup chopped, pecans
1/2 cup nutritional yeast
1/2 cup raisins
1/3 cup chopped, dried apricots
Non-dairy sour cream (Tofutti), for garnish

Preheat oven to 425° F. Line a large baking sheet with foil. Cut a slit in each poblano pepper lengthwise and pull out most of the seeds and core. Combine the remaining ingredients in a large bowl and mix well. Stuff each chile with the mixture, place on a foil lined baking sheet and bake uncovered, for 30 minutes, or until slightly browned and tender. Serve with enchilada sauce and Tofutti brand non-dairy sour cream if desired.

ENCHILADA SAUCE

3 T coconut oil*
1/4 cup whole wheat pastry flour
1/4 cup chili powder
1 T paprika
1 garlic clove, very finely minced
2 to 3 shakes of Chipotle Tabasco sauce
2 cans (8 oz.) tomato sauce
3/4 cup vegetable broth
1/2 t Himalayan sea salt*

Heat oil in a skillet on medium-high heat. Add the flour and stir until smooth and just beginning to brown. Stir in the chili powder, paprika and garlic and heat through. Add the chipotle Tabasco sauce, tomato sauce, vegetable broth and salt, stir to combine and thicken. Simmer 15 minutes to allow flavors to deepen. Serve over Poblano Chiles Relleno.
©Janice Moreland http://thekitchentwist.com

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This entry was posted in miso, nutritional yeast, pecans, poblano peppers, raisins, red onions, seitan, soy cream cheese, soy sour cream, taco seasoning and tagged , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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